Jul 092014
 

This lighter take on creamy, cheesy chicken and green chile enchiladas is low-fat and low-calorie but high in taste.

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Skinny Creamy Chicken Chile Enchiladas
 
Prep time
Cook time
Total time
 
This lighter take on cheesy green chile chicken enchiladas is low-fat and low-calorie but high in taste.
Author:
Recipe type: Main Dishes, Meat and Poultry
Cuisine: Mexican
Serves: 6
Ingredients
SAUCE
  • 3 tbsp. butter
  • ½ medium onion, chopped
  • 3 cloves garlic
  • 3 tbsp. flour
  • 2 c. chicken broth or stock
  • 2 tsp. salt
  • 1½ tsp cumin, divided
  • ¼ tsp. cayenne pepper
  • 2 - 4 oz. cans diced green chiles
  • 2 c. (2 - 8 oz. containers) fat-free Greek yogurt, divided

ENCHILADAS
  • 2 c. (8 oz.) shredded chicken (I used approximately half of a rotisserie chicken)
  • ½ tsp. garlic powder
  • 2 c. 2% milk or fat-free sharp cheddar cheese, shredded
  • 1 c. 2% milk or fat-free Monterey jack cheese, shredded
  • 6 - 10 in. flour or corn tortillas
Instructions
  1. Preheat oven to 350 degrees.
  2. Prepare the sauce by melting the butter in a medium non-stick saucepan over medium-high heat.
  3. Once butter is melted, add onion, Cook for 2-3 minutes or until onion is slightly translucent.
  4. Add garlic. Saute for 2 more minutes.
  5. Slowly whisk in flour, stirring constantly. Reduce heat to medium-low and continue stirring for 2 minutes until the roux mixture is completely smooth and bubbling slightly.
  6. Slowly pour in chicken broth/stock.
  7. Stir in salt, 1 tsp. cumin, and cayenne pepper.
  8. Raise heat to medium-high and bring the sauce to a boil.
  9. Add green chiles and cook until sauce is slightly thickened. Remove from heat.
  10. Cool sauce for 10 minutes, then mix in 1½ c. Greek yogurt. Set sauce aside.
  11. In a separate bowl, prepare the chicken mixture by folding shredded chicken into remaining ½ c. Greek Yogurt, remaining ¼ tsp. cumin, and the garlic powder.
  12. In another bowl, combine both cheeses. Reserve about ⅓ of the cheese mixture to use for the topping.
  13. Prepare a 9"x13" baking dish by pouring in 1½ c. of the sauce and spreading evenly along the bottom.
  14. Lay a tortilla on a plate or other flat surface. Scoop ⅙ of the chicken mixture into the middle of the tortilla, arranging it so that it bisects the tortilla but does not stretch past 1 inch from the sides.
  15. Add about ⅙ of the original cheese mixture on top of the chicken.
  16. Fold the sides of the tortilla over the mixture, and then roll up from the bottom until you've made a burrito-like roll-up.
  17. Place enchilada, rolled-side down, into the baking dish.
  18. Repeat with the other 5 tortillas.
  19. Pour remaining sauce over enchiladas.
  20. Sprinkle reserved cheese over enchiladas.
  21. Bake enchiladas for 20 minutes.
  22. Turn oven to broil and bake for another 2-3 minutes to brown the cheese.
  23. Cool for 5 minutes and serve with Mexican Rice.

 

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